Prevention-the most important way to prevent bacteria from causing a foodborne illness is to control time and temperatire

How to prevent bacteria from causing food borne illness

Control time and temperature

FAT TOM. Bacteria needs these 6 Condition

Food

Acidity

Temperature

Time

Oxygen

Moisture

Temperature danger zone

41F - 135F

even more from

70F - 120 F

A value of ___________ is highly acidic while ___________ is highly alkaline.

0 to 14.0

what is he neutral pH

7

Major bacteria that cause food borne illness

salmonella typhi

shingella spp

e-coli

Only lives in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract.

Salmonella typhi

found in feces of humans with illness

Shigella spp

found intestines of cattle. can contaminate meat during slaughtering.

e-coli

Characteristic of viruses

Location-viruses are carried by human beings and animals. they require a living host to grow.

Sources-

Destruction

major viruses that cause foodborne illness

Hepatitis A

Norovirus

Parasites, fungi

Types of stuff that can cause foodborne illness

How to store chemicals from food

Separated

never be stored above food or food-contact surfaces

ALERT

Assure

Look

Employees

Reports

Threat

Make sure that products you receive are from safe sources
-supervise product deliveries
-use approved suppliers who practice food defense
-request that delivery vehicles are locked or sealed.

Alert

Monitor the security of products in the facility
-limit access to prep and storage areas. Locking storage areas is one way.
-create a system for handling damaged products
-store chemicals in a secure location
-train staff to spot food defense threats

Look

know who is in your facility
-Limit access to prep and storage areas.
-identify all visitors, and verify chemicals
-conduct background checks on staff.

Employees

Keep information related to food defense accessible

Reports

Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation.

threat

Responding to a foodborne illness outbreak

Gathering information

notifying authorities

segregating product

documenting information

identifying staff

cooperating with authorities

reviewing procedures

A pathogen carried in the nose of 30 to 50 percent of healthy adults. About 20 to 35 percent of healthy adults carry it on their skin. Food handlers transfer this type of bacteria to food when they touch the infected area of their bodies and then touch the food without washing their hands.

Staphylococcus aureus

temperature on water to wash hands and how long

100F, 10-15sec

Flow of food

Purchasing

receiving

storing

preparation

cooking

holding

cooling

reheating

serving

how to prevent cross-contamination

using seperate equipment

cleaning and sanitizing

prepping food at different times

buying prepared food

Time temperature control food has been abused any time it remains between _______- this is called the temperature danger zone because pathogens grow in this range.

41F and 135F

Pathogens grow much faster in what temperature?

70F and 125F

Food is being temperature abused whenever it handles in the following ways;

Cooked to the wrong internal temperature

held at the wrong temperature

cooled or reheated incorrectly

Ways to avoid time-temperature abuse

Monitoring

tools

recording

time and temperature control

corrective actions

types of time and temperature

Bimetallic stemmed thermometers

thermocouples

thermistors

A thermometer used to measure the temperature of food must be accurate to what temperature?

+/-2F or +/-1C

Temperature
Receive cold tcs food at

41F or lower

Receive oysters, mussles, clams, and scallops at air temperature ___ and an internal temperature no greater than _. Once received, the shellfish must be cooled to ___or lower in ______

Airtemp- 45F

internal temp - 50F

shellfish cooled - 41F

receive shucked shell fish at temp

45F

Temp
milk

Receive 45F or lower. Cool the milk to 41F or lower in four hours

Temp
frozen food

Solid frozen with no signs of breakage or crystallized ice.

Ready to eat food stored for how many days in what temp?

7 days at 41F or lower

Store TCS food at an internal temperature of what?

41 F or lower or 135F or higher

storage units must have one air temperature. it must be accurate ----------.